2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take about 2 tbsp of the mixture and place in muffin tin. Wet fingers and spread around evenly so it is smooth. I made 8 large cupcakes and 2 small ones.

3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add approx 1.5-2 tbsp of the pumpkin pie mixture on top of each brownie in the pan. Garnish with grated chocolate (I used a lemon zester to grate the chocolate).

4. Bake for 30 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.

Now I’m off to do bakery work. Going to get out for a lunchtime run in this wonderful sunshine. I am almost caught up on 500 Glo Bars since I have been back. Feeling like things are back in control again. :)

Omg, those DO look amazing. And serving the batter to your guests? Hey, I wouldn’t complain :)
I was super excited to see i’m not the only one who’s obsessed with coconut ice cream. That stuff is amazing, AMAZING! Much better than regular ice cream if you ask me, and even the texture is way creamier. Not to mention you’re getting all the healthy fats.
PS: I’m going to make your salted peanut butter cookies tomorrow to serve at my first running club meeting :)

P.S If you’re interested, the company that’s installing the last part of our kitchen called and said they won’t be able to come to do it until the 13th. Ha! So (unless my powers of persuasion – read more than ample politeness and continual emphasis on small kitchen and friend coming to stay with no workable guest room – can change their scheduling we’ll be sans kitchen for another 2 weeks! Please send above goodies ASAP :)

I’m making your vegan peanut butter chocolate chip cookies tonight – my girlfriends and I are having a vegan girls night dinner party tonight.
I’m definitely going to have to make this recipe asap though – maybe for the bf :)

Oh wow, those look so awesome. I’ve been trying to stay away from baked treats, just for a couple of weeks, but I think I just now give up! I have to make those!!! Pumpkin is just one of my favorite things.

Oh, and by the way, you can make your own vegan ice cream just like that so easily, but I’m not sure if it’s cheaper. Vanilla beans cost a fortune lately. I for one think both the So Delicious and the homemade are worth it though. My husband system is lactose revoltant. He simply can’t handle it. And since I started making that ice cream he’s been so happy. My only regret is that I didn’t market it first!

I’ll post the recipe on my almost-launched blog hopefully one day very soon!

Put all wet ingredients in a pan. Scrape the vanilla bean and put the paste and the bean itself in a pan. Bring to a boil, stirring constantly, and let boil 30 seconds then turn off and let cool completely. Strain into another bowl and stir well, then pour into an ice cream freezer and follow directions. I generally need to then freeze in an airtight container for at least another few hours. I also like it topped with toasted almonds and chopped extra dark chocolate. Frozen cherries are amazing too.

I am moving to the country from the city in less than a month now and I can’t wait to have a more scenic and country esque area to take photos. I love your backyard pics – gorgeous.
Love those cuppy cakes!!! I think my family would enjoy them as well :)

Oh.my.yum. I have to say that as a girl with a serious love of all things pumpkin (I started with pumpkin shakes in early September I was so excited!), these look fantastic. That’s my fave ice cream too! I gave a little to my husband the other day, and he didn’t even know it was non-dairy. Soooooo good.

You are seriously amazing! The recipes you create are genius. Those “cupcakes” look like a little piece of heaven. Pumpkin and chocolate is a killer combo, but pumpkin and brownie? Now that’s even better :)

*drool* omg. that is a slice of heaven! i like that ice cream too! did you know almond dream came out with a vanilla? it’s super tasty, in fact i think i like it even better than so delicious. i didn’t think that was possible haha!

I love that ice cream! I’ve been dabbling with vegetarian/vegan recipes, so I’m not biased when I say that is the best ice cream, and it doesn’t leave you feeling blah.
I love the chocolate brownie & walnut or pecan. YUM!

Wow, these look so amazing. I’ve been trying to diet but as the weather gets colder I just want to bake bake bake. These are definitely on my ‘to eat’ list. I only moved to the US a year ago and discovered the joys of pumpkin!

Happy world vegetarian day to you too, Angela! You’re among the best of the veggie advocates: 100% positive, non judgmental, and passionate! Love your blog, and you TOTALLY deserved that foodbuzz challenge #2 win. Your vegan tart was my favorite!

Seriously- how do you come up with this stuff girl? You amaze me :) haha
Happy Veg Day to you too!!!

And I just thought I would add how much I enjoy reading your blog! You are such an intelligent, insightful, open, non-judgemental, caring person, and that comes through in every post that you write. Your energy really does come ‘glowing’ out of the screen. I love having a place that I can go and just read and read. You make me feel ‘normal,’ by showing me that we all have the same struggles. I don’t know if you realize how much your writing/blog has helped me…so thank you :)

You didn’t even need to tell us that this was “the best brownie batter I’ve ever had” — I knew the second I saw the finished product. And then you added pumpkin. And then my heart fell right out of my ribcage.

hi angela,
what is your favorite brand of coconut oil?
ive been looking at your blog since the vegan smore cupcakes…and i loved your chicago posts as I am a Canadian based in Chicago.
keep this up!
keer

500 Glow Bars?! Omg. In all your spare time, you whip off 500 bars and process orders AND make this stellar omg recipe?! You’re a ballbuster go-getter amazing woman!!! I love that you just keep going and going…but take breaks to watch hockey, drink a beer with your roasted nuts (still thinking about those from yetserday) and of course, whip up the best of both worlds: brownie + pumpkin pie!

The brownies look SO good! I was looking for some fall inspired recipes and I think I will need to try and make these today! We are having company come into town and I would love to serve them pumpkin brownies! Thanks for posting this, I can’t wait to get my bake on! : )

haha great minds think alike! I recently found and tweaked a pumpkin pie brownie recipe and I make it constantly. I love that it’s not too sweet, just moist and has that wonderful pumpkin flavor. 2 nights ago I warmed up a slice, made the banana soft serve and mixed agave nectar and cocoa powder for chocolate syrup. I topped the brownie with the soft serve and drizzled the sauce over it. I was in vegan heaven!

I’ve been reading your blog for a long time now, and I just wanted to say what a wonderful thing you’ve added to my life. You’ve inspired me beyond words (although I’m trying to get them out) in so many ways that you’ll never know. That being said – just made the pumpkin/chocolate brownie cupcakes, and then through together a pumpkin lasagna for a get-together tonight. I have almost everyone at work reading your blog as well – you’ve become the water cooler talk.

Anyways, thank you a million times over. Hopefully one day I’ll have my own blog!
Heather

Hi Angela! I just adore your site and recipes! I am totally addicted and I look forward to reading your blog every day to see what you come up with, you are so creative and super inspiring. Your message is wonderful too–whenever I am having any negative self thoughts I think of how positive you are and turn them around.

Last night I made these, the portabella mushroom pizzas, and your high protein mashed potatoes–OMG on all accounts! My hubby ate every last bite! I have totally changed my eating and nutrition in the past few years (hubby too but not as drastically because he usually doesn’t like the healthy stuff I prepare, not the case with last night!) and I’ve always thought that being vegan would be where I’ll end up. Your recipes and great attitude motivate me to keep working toward that goal. Who needs animal products when we have such a great vegan chef on our hands?? ;) I was at the bookstore yesterday and browsed through some vegan cookbooks, but none of the recipes grab me like yours do–I really hope that you get a chance to publish a cookbook soon! Thank you so much for sharing your great talent and positive attitude with us Angela!!

Angela-I just made your ginger cookies and I don’t think they will make it for my guests to enjoy them…they might be gone! I also stocked up on pumpkin at the store today-I’m ready to make some of my favorite fall treats!

I made these today and took them to a family dinner! They were sooooo yummy and a huge hit! I did alter a few things (applesauce instead of coconut oil, etc.) but they were great! Will definitely be making them again soon! :D

I will have to go out and find another pumpkin to bake because these and the bread that your did the day after this looks AMAZING! Can’t wait to try it. Would I be able to use real eggs instead of the substitute? My aunt get farm fresh eggs, so we have an abundance.

So I made my first ‘monster’ this morning. It’s a pumpkin monster and it was AMAZING!!! Almond milk, chocolate flavoured protein powder, and pumpkin along with some sweetner = I’m hooked. It was my first time using all three ingredients and I’m already looking forward to breakfast tomorrow :)

So I just made these this evening and they are totally out-of-this-world amazing. I ignored the fridge part and tried one after 30 minutes of cooling time and it was downright addictive. I’ve now put the pan into the fridge hoping for that whole “outta sight, outta mind” but I’m still thinking about going back for a second round.

What kind of canned pumpkin did you use? The one I had on hand was really thick so my pumpkin layer wasn’t as runny as yours and as a result the tops of mine cracked (the ones sans chocolate–I did half with, half without). I also ended up with an equal dozen for some reason. Oh and I used Earth Balance (to lazy to soften coconut oil) with excellent results.

I saw this recipe and immediately sent it to my friend who loves to bake. She made them over the weekend and brought the left-overs to work. I just ate one for breakfast and loved it! My friend has picked several other recipes from your list to try, and I look forward to sampling them! Maybe I will actually make a few myself and test my baking skills. Thanks for the delicious recipes!

Coconut oil is high in saturated fat, but it is not supposed to be dangerous since it is plant derived sat fat and not animal derived. It also has a high cooking temp and gives baked goods a wonderful aroma.

I made these tonight… they look and smell delicious, but I haven’t tried them yet… I’m patiently waiting for them to cool off!
Couple of questions though – does it matter if you use refined or unrefined coconut oil? Can you substitute the oil for something else? What brand of pumpkin did you use?

Thanks for all of your awesome recipes! I’ll be making the high protein mashed potatoes soon. :)

Refined Processing
•Whether coconut oil becomes refined or unrefined depends on what processing methods the oil undergoes. Refined coconut oil starts out as dried coconut meat, known as “copra.” Because coconut oil producers frequently dry the meat in open air, it can gather hazardous bacteria and pathogens—so any oil extracted from copra needs further purification before it’s safe to consume. During the refinement process, copra undergoes bleach filtration to screen out impurities, as well as heat treatment to remove its distinctive odor.
Unrefined Processing
•Unrefined coconut oil, on the other hand, starts with fresh coconut meat rather than dried copra—ensuring the extracted oil is sanitary without the need for further purification. To produce unrefined coconut oil, the meat goes through one of two methods: “quick drying” or “wet milling.” Quick-dried coconut meat receives a small amount of heat to remove moisture, and then mechanical extraction separates the unrefined oil from the meat. With the wet-milling process, machines press the liquid out of fresh coconut meat—and then use boiling, refrigeration, centrifuging, fermentation or enzymes to isolate the oil from the extracted liquid. With both the quick drying and wet milling methods, the resulting coconut oil is safe for consumption without bleaching or deodorization.

I would love to make these right away, but I have two questions regarding subsitutions.

1. For, 3/4 cup white kamut flour (or white), can you use regular all purpose flour? If so, do you use the same amount?

2. I happen to have some of the So Delicious coconut milk at home and like to use that instead of making almond milk. Do you think the taste or texture of the pumpkin layer will be thrown off by this substitution?

Angela, I am seriously always impressed by you and your recipes. I have tried so many of your recipes and always love them-and refer you to so many people! I’ve got these cupcakes in the oven now, and you’re right, the brownie batter alone is incredible! If you had a cookbook, I would buy it in a heartbeat. Thanks Angela!

Sorry about my english, I´m brazilian and I didn´t use to cook at all in my home country. I´d like to try this recipe…
Do we find in grocery stores the pumpkin pie spice? Or do we have to prepare it at home?

Thanks a lot for your help.
Don´t you have a restaurant ? Would be great to try all these beautiful plates! It seems to me it´ll take all my life to have time and talent to prepare some of them.
My hasband and I came here for him studying at Vancouver Film School, and I take care of our 4 years old daughter at home, as we don´t have car it seems that everything takes a life time to get done…Take the kids out to play, play with them at home, clean the house , wash clothes, cook…Uau! Congratutations to all the women that are able to do all of it and still have time to yourselves!! I´ll get there one day!

I made these this weekend and they were great. I found my brownie batter to be kinda dry. When I try them again, I may add a bit more pumpkin. The pumpkin topping was so moist; however, it really didn’t matter.

I actually just made these to bring to Thanksgiving dinner but I used chopped walnuts on top because that’s all I really had on hand. My brother and I were also in love with the brownie batter! Thank you for this :)

Just made these and followed the recipe to the T. I bought all of the expensive ingredients and everything. I spent $30 for a batch of brownies and these are by far not the best cupcakes as advertised they were. Very taste less, gummy, and in my opinion un edible. I made one batch will have to find a different recipe to salvage the rest of the ingredient’s.

Most recipes list ingredients in the order they are to be used. I found this one a bit harder to follow because I would refer to the list to confirm quantity, and it wouldn’t be as easy to find the next ingredient.

Other than that, I thought these were wonderful – especially because they are healthfully made and not too sweet.

I tried this out and made 24 bite-sized servings and 10 medium-sized servings. Everyone who tried it really liked them.

You were right about there not being enough pumpkin on top – maybe there should be less pumpkin in the brownie part?

I substituted wheat flour for gluten-free flour and xanthan gum, chocolate shavings for semi-sweet chocolate chips, and pumpkin spice with cinnamon sugar. The bite-sized ones had just on chip on top, while the medium ones had 3.

Hey Heather, I’m sorry but I’m not sure…often it takes a lot of experimentation with GF flours so I wouldn’t know what to recommend without testing it multiple times. I have heard that some blog readers like Bob’s Red Mill GF blends. Might be worth a shot?